Description
Ina Garten’s strawberry country cake delights with fresh, juicy berries nestled in a tender, buttery base. Homemade perfection awaits when you pull this classic dessert from the oven, ready to share with friends and family.
Ingredients
Scale
- 250g (1 pint) fresh strawberries, hulled and sliced
- 170g (¾ cup / 1½ sticks) unsalted butter, at room temperature
- 400g (2 cups) caster sugar
- 4 extra-large eggs, at room temperature
- 250g (2 cups) plain flour
- 180ml (¾ cup) sour cream, at room temperature
- 240ml (1 cup) double cream (heavy whipping cream, US), chilled
- 30g (¼ cup) cornflour
- 3 tbsps caster sugar
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- ½ tsp grated lemon zest
- ½ tsp grated orange zest
- 1 tsp bicarbonate of soda
Instructions
- Cake Prep: Preheat the oven to 180°C (160°C fan) / 350°F. Butter and flour two 20-centimeter cake pans, ensuring complete coverage to prevent sticking.
- Butter Mixture: Using a stand mixer, cream butter and sugar on high speed until light and airy, creating a pale, voluminous texture (3-4 minutes).
- Wet Ingredient Integration: Reduce mixer speed to medium. Add eggs one at a time, then incorporate sour cream, lemon and orange zest, and vanilla extract. Thoroughly scrape bowl sides to ensure uniform mixing.
- Dry Ingredient Preparation: Sift flour, cornflour, salt, and bicarbonate of soda in a separate bowl to eliminate potential lumps and guarantee even distribution.
- Batter Formation: Gradually fold dry ingredients into wet mixture on low speed, mixing until just combined. Avoid overmixing to maintain the cake’s delicate crumb.
- Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces. Bake for 40-45 minutes until a skewer emerges clean when inserted into the center.
- Cooling Stage: Rest cakes in pans for 30 minutes, then transfer to a wire rack to cool completely, preventing moisture accumulation.
- Cream Preparation: Whip double cream to firm peaks, gently folding in sugar and vanilla extract until perfectly combined.
- Assembly: Slice one cake horizontally. Place bottom layer on serving plate, spread half the whipped cream, and scatter fresh strawberry slices.
- Final Presentation: Position top cake layer, cover with remaining whipped cream, and artfully garnish with additional fresh strawberries for an elegant finish.
Notes
- Zest Selection: Choose fresh, bright citrus fruits with vibrant, unblemished skin for maximum flavor and aromatic impact.
- Cream Technique: Whip butter and sugar until exceptionally pale and fluffy, which creates a lighter, more tender cake texture.
- Mixing Caution: Incorporate dry ingredients gently and minimally to prevent tough, dense cake structure – stop mixing immediately when ingredients are just combined.
- Strawberry Freshness: Select ripe, deep red strawberries at peak ripeness for the most intense, sweet flavor and most appealing visual presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 47g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg